Description
Whipping up Pistachio Coffee Cake feels like wrapping your morning in pure comfort. Nutty, crumbly, and rich, this cake brings warm bakery vibes straight to your kitchen table.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 cup buttermilk
Supporting Ingredients:
- 1 cup finely chopped pistachios
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Garnish:
- Extra finely chopped pistachios for topping
Instructions
- Preheat the oven to 350°F and position your rack in the center position for even baking.
- Generously coat a 9×13 inch baking pan with 1 tablespoon softened butter or non-stick cooking spray to prevent sticking.
- Grab an electric mixer and cream 1 cup softened butter with 1 cup granulated sugar and 1 cup brown sugar until the mixture becomes light and fluffy, about 3-4 minutes.
- Incorporate 4 room temperature eggs into the butter mixture, adding one egg at a time and mixing thoroughly after each addition.
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Alternate adding the dry ingredient mixture and 1 cup buttermilk to the butter mixture, mixing on low speed until just combined.
- Gently fold 1 cup finely chopped pistachios into the batter, ensuring even distribution.
- Transfer the batter into the prepared pan, spreading it evenly with a spatula.
- Sprinkle an additional ½ cup chopped pistachios and 2 tablespoons brown sugar over the top of the batter.
- Slide the pan into the preheated oven and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 20 minutes before slicing and serving.
Notes
- Chop pistachios finely to distribute evenly throughout the cake and prevent large chunks from sinking.
- Check cake doneness by inserting a toothpick in the center, which should come out clean with just a few moist crumbs.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free blend and ensure your baking powder is certified gluten-free.
- Room temperature eggs and buttermilk help create a smoother, more consistent cake batter with better rise and texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 438 kcal
- Sugar: 39 g
- Sodium: 174 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg